12867 nancy doughnut muffins Recipes

  • Doughnut-Hole Croquembouche
    doughnut holes of any flavor and
    3 More
    doughnut holes of any flavor, assorted candy decorations such as m &m s, red hots, licorice balls, and silver dragees, corn syrup with 1 tsp water stirred in, purchased or homemade chocolate or caramel sauce (optional)
    4 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Muffin-tin Doughnuts
    butter, sugar, egg beaten, all purpose flour , sifted and
    6 More
    butter, sugar, egg beaten, all purpose flour , sifted, baking powder, nutmeg, preferably freshly grated, salt, milk, butter, melted, cinnamon sugar for rolling the muffin tops
    10 ingredients
  • Doughnut Muffins
    shortening, white sugar, egg, all-purpose flour and
    6 More
    shortening, white sugar, egg, all-purpose flour, baking powder, salt, ground cinnamon, milk, white sugar, ground cinnamon
    30 min, 10 ingredients
  • Doughnut Muffins
    vegetable shortening, sugar, egg, vanilla, flour and
    6 More
    vegetable shortening, sugar, egg, vanilla, flour, baking powder, salt, nutmeg, cinnamon, milk
    45 min, 11 ingredients
  • Doughnut-Muffins
    flour (2 1/4 cup ), baking powder, sugar (1/2 cup), egg and
    7 More
    flour (2 1/4 cup ), baking powder, sugar (1/2 cup), egg, oil (neutral in taste, 5 1/8 tbsp), milk (1 1/4 cup), cinnamon, nutmeg, jam (whatever type you prefer-i used blackberry-strawberry), jam, cinnamon sugar
    40 min, 11 ingredients
  • Doughnut Muffins
    flour, salt, baking powder, sugar, eggs, melted butter and
    5 More
    flour, salt, baking powder, sugar, eggs, melted butter, milk, nuts, chopped (optional), nutmeg, cinnamon, sugar
    25 min, 11 ingredients
  • Doughnut Muffins
    butter, softened, plus extra for greasing, superfine sugar and
    10 More
    butter, softened, plus extra for greasing, superfine sugar, eggs, lightly beaten, all-purpose flour , generous portion, baking powder, baking soda, salt, nutmeg, freshly grated, milk , generous portion, superfine sugar, ground cinnamon, butter, melted
    15 min, 12 ingredients
  • Doughnut Muffins
    flour, sugar, sugar, baking powder , plus, baking powder and
    12 More
    flour, sugar, sugar, baking powder , plus, baking powder, baking soda, salt, nutmeg, ground cinnamon, butter, softened, vanilla, eggs, milk, heavy cream, butter , more if needed, sugar, ground cinnamon
    40 min, 17 ingredients
  • Doughnut Muffins
    unsalted butter, warmed to room temperature, sugar, eggs and
    10 More
    unsalted butter, warmed to room temperature, sugar, eggs, all-purpose flour (6 cups), baking powder, baking soda, salt, ground nutmeg, milk, buttermilk, unsalted butter , more as needed (16 tbsp.), sugar, ground cinnamon
    50 min, 13 ingredients
  • Doughnut Muffins
    butter, vegetable oil, granulated sugar, brown sugar, eggs and
    9 More
    butter, vegetable oil, granulated sugar, brown sugar, eggs, baking powder, baking soda, ground nutmeg , to taste, salt, vanilla extract, unbleached all-purpose flour, milk, melted butter, cinnamon sugar
    25 min, 14 ingredients
  • Doughnut Muffins
    flour (robin hood all purpose 750 ml) and
    14 More
    flour (robin hood all purpose 750 ml), baking powder (15 ml), baking soda (1 ml), salt (4 ml), evaporated milk (carnation regular or 2% 175 ml), plain yogurt (75 ml), shortening (crisco all-vegetable 125 ml), unsalted butter (softened 50 ml), granulated sugar (175 ml), eggs, vanilla extract (10 ml), apples (grated 500 ml), granulated sugar (250 ml), cinnamon (15 ml), unsalted butter (melted 50 ml)
    45 min, 15 ingredients
  • Doughnut Muffins
    sugar, margarine, eggs, milk, flour, nutmeg, baking powder
    22 min, 7 ingredients
  • Doughnut Muffins
    butter, softened, brown sugar, sugar, eggs, milk and
    11 More
    butter, softened, brown sugar, sugar, eggs, milk, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, ground nutmeg, ground cinnamon, baking soda, coarse sugar, ground cinnamon, butter, melted
    50 min, 16 ingredients
  • Doughnut Snowman
    powdered sugar doughnuts (graduated sizes from 2 to 3 inc... and
    7 More
    powdered sugar doughnuts (graduated sizes from 2 to 3 inches if possible), powdered sugar doughnut hole or mini doughnut, chocolate chips, orange-mint tic tac, fruit by the foot fruit roll, gumdrops, pretzel sticks, starlight mint
    5 min, 8 ingredients
  • Apple Cider Glazed Doughnuts
    doughnuts, all-purpose flour , or more if needed (divided) and
    13 More
    doughnuts, all-purpose flour , or more if needed (divided), rapidrise yeast, sugar, salt, spice islands ground saigon cinnamon, milk plus, milk, butter or margarine, egg yolks, mazola corn oil for deep frying, apple cider glaze, apple cider, powdered sugar, karo light corn syrup
    50 min, 15 ingredients
  • Nancy's Doughnut Muffins Nancy's Doughnut Muffins
    oil, sugar, brown sugar , packed, egg, flour and
    7 More
    oil, sugar, brown sugar , packed, egg, flour, baking powder, nutmeg, salt (optional), milk, melted butter, sugar, cinnamon
    30 min, 12 ingredients
  • Krispy Kreme Doughnut Copycat Krispy Kreme Doughnut Copycat
    krispy kreme doughnut copycat, doughnuts, yeast and
    45 More
    krispy kreme doughnut copycat, doughnuts, yeast, water (105-115 degrees ), lukewarm milk (scalded , then cooled), sugar, salt, eggs, shortening, all-purpose flour, vegetable oil, creamy glaze, butter, powdered sugar, vanilla, water, chocolate frosting, butter, powdered sugar, vanilla, water, milk chocolate chips or semisweet chocolate chips, dissolve yeast in warm water in 2 1/2-quart bowl., add milk , sugar, salt, eggs ,shortening and 2 cups flour., beat on low for 30 seconds, scraping bowl constantly., beat on medium speed for 2 minutes, scraping bowl occasionally., stir in remaining flour until smooth ., cover and let rise until double , 50-60 minutes., dough is ready when indentation remains when touched.) turn dough onto floured surface ; roll around lightly to coat with flour., gently roll dough 1/2-inch thick with floured rolling pin., cut with floured doughnut cutter ., cover and let rise until double , 30-40 minutes., heat vegetable oil in deep fryer to 350 degrees ., slide doughnuts into hot oil with wide spatula., turn doughnuts as they rise to the surface., fry until golden brown , about 1 minute on each side., carefully from oil (do not prick surface); drain., dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top ., dip in sprinkles or other toppings after chocolate if desired., creamy glaze**: heat butter until melted ., stir in powdered sugar and vanilla until smooth., stir in water , 1 tbsp at a time, until desired consistency., chocolate frosting**: heat butter and chocolate over low heat until chocolate is melted., stir in powdered sugar and vanilla until smooth., stir in water 1 tbsp at a time , until desired consistency., doughnuts
    2 min, 48 ingredients




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